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Vino Di Nonni 2006 Vino Di
Nonni, or “Grandfather’s Wine” is a family secret blend passed down to us through many generations of winemakers.
We are bringing this old world Italian classic into the marketplace for you to enjoy once again. This vintage is a light bodied,
fruity, dry red wine that is smooth and easy to drink. This wine pairs well with salads, pizza, pasta, salmon, and chicken. Serving
Temperature: Best
enjoyed slightly chilled. Color: Light
ruby red Bouquet: Fruity
with an essence of floral tones and citrus. Palate: Light-bodied with a refreshing fruit forward taste finishing very smooth
and clean with a hint of oak. Origin
of Appellation: Lodi,
California Varietal
Composition: Trade secret, contains 2 red varietals and 1 white Crush/Press
Date: September 2006 Brix
at Crush (composite): 25.6 Brix
at Bottling (composite): 0 Brix (residual sugar) PH
at bottling (composite): 3.79 Total
Acid (composite): 5.01g/l Primary Fermentation: Open vat fermentation using conventional maceration methods for 7 days to achieve full color extraction and dryness, hand
managed punch down. Secondary Fermentation: Full malolactic fermentation to smooth
acidity. Bulk
Aging: 9 months, stainless Bottle
Aging: 3 months Oaking: 4
months, medium plus toast French oak beans Filtering: None SO2
at Bottling
20 ppm Alcohol
by volume: 12% Winemaker: David Gaetani Produced
and Bottled:
Quattro Goomba’s Winery South Riding, Virginia 20152
Vino Di San Pietro 2006 San Pietro is the
name of our ancestor’s town in Italy.This wine is an exceptional blend of three varietals – Sangiovese, Cabernet
Sauvignon, and Merlot and has its roots in the evolution of those wines known as Super Tuscans. This vintage is a medium bodied
dry wine with a vibrant dark red color, a smooth clean finish and hints of cherry and oak. This wine pairs well with Pasta,
Veal, Pork, Beef, and Lamb. Serving Temperature: Best enjoyed at room temperature. Color: Dark
red Bouquet: A
rich combination of tree and berry fruits with a hint of spice. Palate: Medium-bodied
with strong varietal
Character of Sangiovese finishing
smooth with soft tannins and just
the right amount of oak. Origin of Appellation: Sonoma & Lodi,
California Varietal Composition: 80%
Sangiovese, 10% Cabernet Sauvignon, 10% Merlot Crush/Press Date: September 2006 Brix at Crush: Cabernet
Sauvignon
25.5 Brix Merlot
24.6 Brix Sangiovese
28.0 Brix Brix at Bottling: 0
Brix (residual sugar) PH at bottling (composite): 3.69 Total Acid (composite): 5.37 g/l Primary
Fermentation: Open
vat fermentation using
conventional maceration methods for
7 days to achieve full color
extraction and dryness, hand
managed punch down. Secondary
Fermentation: Full malolactic fermentation
to
smooth acidity. Bulk Aging: 9 months, stainless Bottle Aging: 3 months Oaking: 4 months,
medium plus toast French oak staves Filtering: None SO2 at Bottling 20 ppm Alcohol by volume: 14.5% Winemaker: David Gaetani Produced and Bottled:
Quattro Goomba’s Winery South Riding, Virginia 20152
Vino D' Ana 2006 Vino D’ Ana was named after our winemaker’s sister – Diana, who shares our passion for fine wine.
She jokingly suggested the name and we seriously liked it. It is a classic blend of Cabernet Sauvignon and Merlot with exceptional
balance, beautiful color and a graceful finish. Vino D’ Ana is a full-bodied dry red wine with vanilla and berry flavors
pairing well with spicy dishes, meats, and robust cheeses. Serving Temperature:
Best enjoyed at room temperature. Color:
Deep garnet Bouquet:
A wonderful combination of berry fruits with hints of vanilla. Palate:
Full-bodied structure and weight with exceptional balance finishing firm with fine grain tannins and beautifully integrated
oak. Origin of Appellation:
Napa Valley, California Varietal Composition: 50%
Cabernet Sauvignon, 50% Merlot Crush/Press Date: September 2006 Brix at Crush:
Cabernet Sauvignon
25.5 Brix
Merlot
24.6 Brix Brix at Bottling:
0 Brix (residual sugar) PH at bottling (composite): 3.75 Total Acid (composite): 5.46g/l Primary
Fermentation: Open vat fermentation using conventional maceration methods for 7 days to achieve
full color extraction and dryness, hand managed punch down. Secondary
Fermentation: Full
malolactic fermentation to smooth acidity. Bulk Aging:
9 months, stainless Bottle Aging: 3 months Oaking:
4 months, medium plus toast French oak staves Filtering: None SO2 at Bottling 20 ppm Alcohol by volume: 14% Winemaker: David Gaetani Produced and Bottled:
Quattro Goomba’s Winery South Riding, Virginia 20152 |
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